- 3/4 cup mayonnaise
- 1/2 cup plain yogurt
- 1/2 cup extra-virgin olive oil
- 6 ounces blue cheese, preferably Maytag Blue, crumbled
- 1 tablespoon red wine vinegar
- Salt and freshly ground pepper
- All-purpose flour, for dredging
- 3 large eggs, lightly beaten
- 2 cups fine, dry bread crumbs
- Two 1 1/4-pound pork tenderloins, each one sliced on the bias into 4 pieces and pounded 1/4 inch thick
- Vegetable oil, for frying
- 8 kaiser rolls, split
- 4 cups shredded iceberg lettuce
- 2 large tomatoes, cut crosswise into 4 slices
- Hot sauce, for serving
- Preheat the oven to 400°. In a medium bowl, whisk the mayonnaise with the yogurt, then whisk in the olive oil until smooth. Stir in the blue cheese and vinegar and season with salt and pepper.
- Put the flour, beaten eggs and bread crumbs into 3 shallow bowls. Season the pork cutlets with salt and pepper. Dredge the pork cutlets in the flour, shaking off the excess, then dip in the beaten eggs and bread crumbs.
- In a large nonstick skillet, heat 1/4 inch of vegetable oil until shimmering. Fry 3 pork cutlets over moderately high heat until browned, about 2 minutes per side. Drain on paper towels, then transfer the pork cutlets to a rimmed baking sheet. Repeat with the remaining cutlets, adding more oil to the skillet as needed. Reduce the heat to moderate if they start browning too quickly.
- Transfer the cutlets to the oven and bake for 3 to 4 minutes, until just cooked through. Put the rolls in the oven, cut sides up, and bake for 1 minute, until the rolls are lightly toasted.
- Spread about 2 tablespoons of the blue cheese dressing on each side of the rolls. Mound 1/2 cup of the shredded lettuce on the bottom half of each roll. Top with a tomato slice and a pork cutlet and close the sandwiches. Cut the sandwiches in half and serve with hot sauce.
The blue cheese dressing can be refrigerated for up to 3 days. Bring to room temperature before serving.